MUENSTER MUSHROOM CHICKEN
This savory entree has been a longtime favorite with my family. Topped with cheese and Marsala-seasoned mushrooms, the breaded chicken breasts seem anything but light. I often bake them in the oven, but the stovetop make them fast. -Elaine Anderson of Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a skillet coated with cooking spray, cook mushrooms in 2 teaspoons butter until tender. Stir in the wine and broth; cook 3-4 minutes longer. Set aside and keep warm., In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken. , In a large skillet, cook chicken in remaining butter until juices run clear, 6-7 minutes on each side. Place chicken on a broiler pan; top with cheese. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Serve with mushroom mixture.
Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 634mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
MUENSTER CHICKEN AND MUSHROOMS
Our all time favorite dish. Breaded chicken baked with Muenster cheese and mushrooms in chicken broth. Easy enough to make for the family, but special enough to make for company.
Provided by Mary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
- Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
- Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 31 g, Cholesterol 100.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 41.9 g, SaturatedFat 7.1 g, Sodium 983.9 mg, Sugar 5.7 g
MUSHROOM MUENSTER CHICKEN
Make and share this Mushroom Muenster Chicken recipe from Food.com.
Provided by mydesigirl
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat eggs.
- Place bread crumbs in a large resealable plastic bag.
- Dip chicken into eggs, then place in bag and shake to coat.
- In a large skillet, cook chicken in oil over medium heat until almost done.
- Transfer chicken to a greased 13x9-inch baking dish.
- Sprinkle with Cajun seasoning.
- Top with mushrooms and cheese.
- Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.
MU SHU CHICKEN
Steps:
- Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
- Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
- Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
- To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.
Nutrition Facts : Calories 348 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 134 milligrams, Sodium 489 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 6 grams
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
MUSHROOM-STUFFED CHICKEN BREAST
This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!
Provided by Miriam Levy
Categories Stuffed Chicken Breasts
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
- Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
- Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
- Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
- Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g
MUENSTER CHICKEN WITH MUSHROOMS
Make and share this Muenster Chicken With Mushrooms recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cube chicken breasts into about one inch pieces (nugget sized).
- In a large bowl, whisk together 3 eggs, 1 teaspoon Italian seasoning, 1 teaspoon oregano, 1/2 teaspoon salt and freshly ground pepper. Add chicken pieces to egg mixture and set aside.
- In another bowl, combine 1 teaspoon Italian seasoning, 1 teaspoon oregano, 1/2 teaspoon salt, freshly ground pepper and Panko.
- Remove a few chicken pieces at a time from the egg mixture (allowing excess to drain off) and toss with Panko to coat. Repeat with remaining chicken pieces.
- Heat a few tablespoons of oil in a large saute pan over medium heat. (Coat the bottom of the pan.)
- In about three batches, brown the chicken pieces on both sides. They do not have to be cooked through, just browned. Make sure you do it in batches (adding oil as needed) and don't crowd the pan so they will get a nice brown crust. As they are done, place the chicken pieces in a 9 inch by 13 inch glass baking dish.
- Preheat oven to 375 degrees. Wipe out saute pan and heat a bit more olive oil. Saute the sliced mushrooms.
- Mix broth and Marsala together and pour over browned chicken pieces. Top with sauteed mushrooms and bake for 20 minutes. Remove from oven and place Muenster Cheese slices over top chicken and mushrooms and bake for 10 more minutes until done and bubbly. You can broil it for a bit at the end if you like the cheese browner.
Nutrition Facts : Calories 583, Fat 23.8, SaturatedFat 9.8, Cholesterol 192.9, Sodium 1069.6, Carbohydrate 31.8, Fiber 2.4, Sugar 5, Protein 41.5
MUENSTER CHICKEN
Make and share this Muenster Chicken recipe from Food.com.
Provided by gypsysoul
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken strips in beaten egg for one hour.
- Roll chicken strips in seasoned bread crumbs.
- Lay chicken strips in a baking dish.
- Drizzle melted butter over each strip.
- Dissolve bouillon cube in boiling water, mix until combined. Pour on top of each chicken strip.
- Cover each chicken strip with Muenster cheese.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 552.8, Fat 25.4, SaturatedFat 13, Cholesterol 239.5, Sodium 1451.7, Carbohydrate 31.8, Fiber 2.2, Sugar 3.6, Protein 47
BAKED MUSHROOM CHICKEN
Make and share this Baked Mushroom Chicken recipe from Food.com.
Provided by Acountkel
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten each chicken breast half to ¼ in thickness. Place flour in a resealable plastic bag. Add chicken a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 tbls butter on both sides. Transfer to a greased 11"x 7"x2" baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to boil; cook for 5 min or until liquid is reduced to ½ cup. Spoon over chicken. Bake, uncovered @ 375 degrees for 15 minutes Sprinkle with cheeses. Bake 5 mins longer or until juices run clear.
Nutrition Facts : Calories 307.1, Fat 14.9, SaturatedFat 8.6, Cholesterol 106, Sodium 565.6, Carbohydrate 7.2, Fiber 0.4, Sugar 0.6, Protein 34.6
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
SAUSAGE-MUSHROOM CHICKEN
Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
- Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
- Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
- Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
- Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
- Spoon sauce over the chicken. Garnish with remaining parsley.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 13.1 g, Cholesterol 178.6 mg, Fat 59.4 g, Fiber 1.8 g, Protein 54.1 g, SaturatedFat 20.5 g, Sodium 1366.9 mg, Sugar 4.6 g
MUSHROOM CHICKEN
Make and share this Mushroom Chicken recipe from Food.com.
Provided by _Pixie_
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornstarch with enough water to make a thin paste.
- Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
- Remove mushrooms and set aside.
- Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
- Cook at a medium low heat until the chicken is almost done.
- Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
- Bring to a boil.
- Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
- Add the mushrooms and green onions to the gravy.
- Stir to mix.
- Salt and pepper to taste.
- Pour gravy over chicken in pan and simmer until fork tender.
Nutrition Facts : Calories 207.7, Fat 4.2, SaturatedFat 0.9, Cholesterol 75.5, Sodium 1352.8, Carbohydrate 10, Fiber 1.2, Sugar 2.2, Protein 31.6
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